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Lemon sorbet


Lemon sorbet: a creamy dessert with a delicately tart, fresh and thirst-quenching taste. Excellent for cooling off on hot summer days, perfect as a dessert or digestive at the end of a meal, especially if fish-based. Today we explain how to prepare lemon sorbet at home. It's really easy even for people like me who don't have an ice cream maker. Creaminess and softness are the two characteristics that distinguish a sorbet from a granita, which instead has a grainier appearance. Just a few simple steps will be enough to obtain an unmistakable creamy and soft lemon-flavoured sorbet.


  • 130 ml lemon juice
  • 250 ml water
  • 170 g sugar
  • 30 g albums
  • 30 g limoncello optional
  • Pour the egg white into a bowl and turn on the electric whisk. As soon as the egg white is semi-whipped, you will notice the foam on the surface, add 30 g of sugar gradually and continue whipping. As soon as the mixture becomes white and foamy, keep it aside.

  • Pour the water into a large container and set it aside.

  • Squeeze the lemons and obtain 130 g of juice. Filter it through a fine mesh strainer to make sure there are no pulp residues. Then pour the juice into the container where you have already placed the water.

  • Mix with a hand whisk and add the remaining 140 grams of sugar, taking care to make it dissolve completely.

  • Add the egg whites a little at a time so as not to break down the mixture too much. To make the sorbet creamy and soft it is necessary to incorporate as much air as possible. As soon as they are well mixed together, add the limoncello and mix again.

  • At this point, transfer the mixture into the container which you will leave to freeze in the freezer, being careful to mix it with a whisk after 1 hour.

  • Then take it out, mix it with the whisk and repeat the operation every half hour or so, until the desired consistency, which will take about 4 hours. Alternatively you can transfer the mixture into an ice cream maker and follow the instructions.

  • As soon as the sorbet has reached the classic creamy consistency, you can transfer it into flute glasses or cups made with lemons. Just empty them with a scoop and freeze them. Serve them chilled at the end of the meal and enjoy the success!

We recommend using already pasteurized egg whites to minimize the risks associated with raw eggs.
As for the cups, use large, pulpy lemons. They will be frozen directly with the sorbet inside. Cover them with cling film.
You can store the lemon sorbet in the freezer for up to a month.

If you don't want to use limoncello, replace it with lemon juice.
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